These are the levain sandwich loaves we sell at the bakery I work for in SF called Craftsman and Wolves. It has a mixture of rye and whole wheat flours. A pretty tasty loaf if I do say so myself.

-Jorgen

margie

We are passing through SF the end of Sept. & I hope to stop by to say hello. I will surely try one of these! Trying to figure out how to get an old RV through the streets of SF:)

abreaducation

That will be challenging! Hope you can check out the bakery.

margie

Hi Jorgen,
I had lots of starter today, so am making a batch of levain bread with rye & ww. Can you tell me how to bake in pans, like your loaves?
Thanks

abreaducation

Well I’m sure you’ve already baked your bread but it’s fairly simple. Just go through your normal process of making levain and then shape it into a sandwich loaf, the same way I describe in lesson one, and then put it in an oiled loaf pan and proof as normal. These were done in a 9×5 inch loaf pan. You may need to use more dough than a normal pan loaf. Try 1.2kg.

margie

Thanks Jorgen.
Mine looked nothing like this, edible though. More dough would have helped, but I need to try a different formula, I think. Not much spring, no gringe.
Are you going to be including something like this in the classes?

abreaducation

Perhaps try using a country bread formula like the one in Tartine Bread or the country breads I have posted here.

I definitely plan on doing a sourdough lesson and baking sourdough in a pan could very well be a part of that! Let me know what happens if you give it another shot. Good luck!
-Jorgen